Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, creamy roasted parsnip & potato soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. Sauteed a carrot or two and about six cloves of garlic along with the onion and celery, and used half and half instead of the milk and cream.
Creamy roasted parsnip & potato soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Creamy roasted parsnip & potato soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Creamy roasted parsnip & potato soup:
- Get large sweet onion, chopped
- Prepare (3-4) large whole garlic cloves, unpeeled
- Make ready (2-3) tbsp olive oil
- Prepare tbsp ground cumin
- Make ready tbsp salt
- Make ready about 6 small parsnips, washed and chopped
- Get (4) cups chopped red potatoes, about 3 large potatoes
- Take (4) cups veggie stock, about one litre
- Prepare (1/2) cup cashews
- Get add cups water for the desirable fluidity
- Prepare tbsp salt, or to taste
- Take tbsp apple cider vinegar or lemon juice
- Get Fresh pepper, parsley & minced red pepper to garnish
Heat the remaining olive oil in a large pot over medium-high heat. This Creamy Roasted Garlic Parsnip Soup Recipe is a nice change from my usual favorites. Chicken Soup is typically my go-to recipe. But, I like to change it up and try new flavors and combos every now an then.
Instructions to make Creamy roasted parsnip & potato soup:
- Start by heating the oven to 400 degrees.
- Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl.
- Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan.
- Toss the pan in the oven and roast the veggies until fragrant and browning, about 30 minutes.
- While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot.
- Heat to a gentle boil and cook gently until the potatoes are done.
This Creamy Roasted Garlic Parsnip Soup Recipe is filling, comforting, easy and healthy. Arrange parsnips in one layer onto a baking sheet — or use two baking sheets. Add roasted parsnips to a food processor (or use a food mill) with water/stock, cream and nutmeg. Follow the rest of the recipe below; combining the roasted parsnips with the cream and butter in a blender, adding more water as necessary. Finish with salt and ground pepper.
So that’s going to wrap it up with this special food creamy roasted parsnip & potato soup recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
